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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the aubergine at an angle, rotating as you slice. Removing the skin is optional.
Trim the base off the enoki mushrooms and wash all the vegetables. Cut the egg tofu into 2-inch chunks.
Mince the garlic and chilli.
Lightly coat the tofu in cornflour and dust off the excess. Pan-fry on medium heat until golden on all sides, then set aside. Only turn the tofu once the crust is browning at the sides.
Mix the sauce ingredients in a bowl and set aside.
In the same pot, saute the garlic and chilli until fragrant. Add the aubergine and cook until lightly browned.
Layer the enoki mushrooms over the top, then place the tofu on top.
Pour in the sauce, cover with a lid and simmer for about 10 minutes, or until the aubergine is tender.
Garnish with chopped spring onions and serve.
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A true one-pot meal, so there is barely any washing up.
Only turn the tofu once the crust is browning at the sides so the coating stays intact.
Can I use regular aubergines instead of Japanese aubergines?
Yes, you can use 2 regular aubergines as a substitute.
Is it necessary to remove the aubergine skin?
Removing the skin is optional, based on your preference.
What can I use instead of egg tofu?
You can substitute with regular tofu if egg tofu is unavailable.
How do I know when the tofu is ready to be turned?
Turn the tofu only once the crust is browning at the sides.
Can I make this dish spicier?
Yes, add more red chilli or use a spicier variety to increase the heat.
